Pad Thai recipe

PAD THAI

Pad Thai

60g hard tofu, diced

10g dried baby shrimp soaked until soft

1 egg beaten and fried in pan with vegetable oil, when cool, slice

2 chives or 1 shallot, thinly sliced

40g crushed peanuts

150g bean sprouts

1 wedge of lime

1 tsp dried crushed chilli (optional)

200g cooked prawns, chicken, beef or your other preference of meat

1. To cook the rice noodles bring a large pot of water to boiling on heat and cook until soft

2. Drain well

3. Heat a wok or heavy based frypan until very hot, add vegetable oil then the cooked noodles and toss or stir for 1 minute.

Add tofu, shrimp, cooked egg, peanuts, meat and Thirst’s pad Thai sauce, cook over high heat until the sauce has a nice toffee colour.

Add ½ the bean sprouts and toss to heat through.

Serve.

Garnish with dried chilli, chives and remaining bean sprouts

ingredients for pad Thai

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